Curd
1/2 cup turbinado
1 stick butter, sliced into tbsp
2 limes, fully zested and juiced
2 eggs, lightly beaten
In a small sauce pan, add the turbinado, butter, lime zest & juice and bring to a boil, stirring to dissolve the sugar. Remove from the burner and lower heat to medium-low. In a small bowl with the beaten eggs, add a large spoonful of the lime mixture while whisking to warm the eggs. Then add the egg mixture into the pan and return to the stove. Continue to stir the curd for 5-7 min until it is thick enough to coat the back of a spoon.
Using a fine mesh sieve, pour the curd through the sieve into a clean bowl and discard the solids. Cover the bowl with plastic wrap, making sure the wrap touches the curd, and place in the refrigerator while preparing the crust.
Crust
1 large egg yolk
2 tbsp cold water
1 tsp vanilla
1 1/4 cups all-purpose flour
1/3 cup turbinado
1/4 tsp kosher salt
1 stick butter, sliced into tbsp
Preheat the oven to 375*F. In a small bowl, whisk together the egg yolk, water, and vanilla; set aside. In a mixer, add the remaining ingredients and blend just until the butter turns into tiny pieces. Then add the egg yolk mixture and blend until the dough is just coming together.
Using your hands, add approximately 2 tbsp of crust to a mini tart shell and press into all the nooks and crannies, making sure to leave an indentation for the curd. Once all the shells are filled, place on a baking sheet and bake in the oven for 15-17 min, watching closely so that they are light brown and not burned. Remove from the oven and allow them to cool slightly for 10 min. Once cool, remove the curd from the refrigerator and add 1 tbsp to each tart.
To add the kiwi garnish, peel and slice a kiwi. Then quarter each slice and add one piece to each tart. Serve immediately or keep cool in the refrigerator until serving time.
~Yields 15 mini tarts.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/08/kiwi-lime-tarts.html
Copyright © 2010 Le Grand Fromage. All rights reserved.